FUNCTIONAL FOOD BASED ON A COMBINATION OF POLYPHENOLS AND POLYSACCHARIDES WITH EMERGENT PROPERTIES FOR HYPOCALORIC DIET
A. Oancea, E. Mihai, T.C. Ciucan, V. Coroiu, V. S. Manoiu, E. Utoiu, A. M. Ghenea, M. Pirvu, O. Craciunescu
Strony: 143-152
Opublikowano: 4 Nov 2022
Wyświetlenia: 1,086
Pobrania: 111
Streszczenie: The aim of this work was to develop a functional food used as an adjuvant for hypocaloric diet, based on a combination of polyphenols and polysaccharides extracted from berries pomace and chia seeds, presenting emergent properties. These bioactive compounds were encapsulated into liposomes before being added in the composition of a new protein bar. The antioxidant activity of polyphenols- polysaccharides combinations in different ratios was determined by TEAC and DPPH assays. It was observed that the mixture of polyphenols extracted from berries and polysaccharides extracted from chia seeds in a weight ratio of 5:1 had the highest antioxidant activity. A study of α-amylase inhibition in the presence of polyphenols, polysaccharides and their combinations was also performed to investigate the synergism of these compounds. A liposomal formulation of the selected synergistic combination was obtained in powder form by lyophilization. A final product including the synergistic combination was prepared in the form of a hypoglycemic food bar with amplified antioxidant effects. The product is further recommended for potential application as an adjuvant for a low-calorie diet.
Słowa kluczowe: functional food, polyphenols, polysaccharides, forest fruits pomace, chia seeds, antioxidant activity, protein bar
Cytowanie artykułu: A. Oancea, E. Mihai, T.C. Ciucan, V. Coroiu, V. S. Manoiu, E. Utoiu, A. M. Ghenea, M. Pirvu, O. Craciunescu. FUNCTIONAL FOOD BASED ON A COMBINATION OF POLYPHENOLS AND POLYSACCHARIDES WITH EMERGENT PROPERTIES FOR HYPOCALORIC DIET. Journal of International Scientific Publications: Agriculture & Food 10, 143-152 (2022). https://www.scientific-publications.net/en/article/1002470/
Powrót do spisu treści tomu
© 2026 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
